Thai saute chicken with cashew nuts

2 servings

Ingredients

Quantity Ingredient
Shimizu BWHT68A
2 larges Chicken breasts -- sliced
Bite-size pieces
2 teaspoons Sugar
2 teaspoons Whiskey
1 tablespoon Cornstarch
½ tablespoon Thai soy -- or Chinese
Light
(See Aew Sai)
1 tablespoon Roasted cashew nuts
6 Dried chilies
¼ cup Oil
30 Milliliters
Hot cooked rice
Garlic -- minced

Directions

Combine chicken, sugar, whiskey, soy sauce and cornstarch. Marinade for half hour. Wash and dry the chilies and cut 1 cm. pieces. Fry chilies in oil in a large fry pan over low heat until crispy.

Transfer chilies to a paper towel lined plate to drain. Turn the heat up to medium and brown garlic in the remaining oil. Add chicken and saute until tender. Stir in the fried chilies and cashew nuts and blend well. Remove from heat and serve immediately with cooked rice.

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